Bonifaz Original Dumplings with Marinaded Strawberries
- 150g white breadcrumbs
- 60g butter
- 2 tablespoons sugar
- 1 pinch cinnamon
- 150g Bonifaz Original
- 40g icing sugar
- 1 pinch lemon or orange rind
- pulp of ½ vanilla pod
- 1 pinch salt
- 2 egg yolk
- 280g curd (leave 500 g lowfat quark to drain in a towel over night)
- 120g white breadcrumbs (crustless white bread recommended)
- 400g strawberries
- 2 tablespoons icing sugar
- several drops lemon juice
- 1 teaspoon orange liqueur
Heat the breadcrumbs in a pan over a medium heat, add the butter, sprinkle in the sugar and cinnamon and roast until golden brown. Remove from the pan instantly when ready.
Cut the Bonifaz Original into cubes. Mix into a creamy consistency with the egg yolk, icing sugar, lemon peel, vanilla pulp and salt. Gradually mix in the curd, add the white breadcrumbs and work into a firm mass. Using 2 wet spoons, form 16 dumplings. Bring a generous amount of salt water to the boil, add sugar, lemon peel and orange peel, add the dumplings and simmer just below boiling point for 10-12 minutes.
Wash the strawberries and slice into quarters. Add lemon juice and orange liqueur to taste.
How to serve:
Place the strawberries on a plate. Use a skimmer to remove the dumplings from the water, briefly drain, dip in the breadcrumbs and add to the strawberries. Dust with icing sugar.
Tip: In case you can't get hold of fresh strawberries, you can also use any kind of stewed fruit, or hot raspberries in the winter!